Follow these steps for perfect results
Turmeric powder
Dry Red Chilli
Sesame Oil
Pearl onions
peeled
Cumin seeds
Mustard seeds
Black Peppercorns
whole
Curry leaves
washed
Tamarind
Methi Seeds
Curry leaves
washed
Tomato
roughly chopped
Jaggery
Sesame Oil
Garlic
Soak the tamarind in warm water, extract the pulp, and set aside.
Heat sesame oil in a heavy-bottomed pan.
Roast garlic cloves, sambar onions, tomato, black peppercorns, cumin seeds, dried red chilies, and curry leaves until the raw smell dissipates.
Remove from heat and allow to cool.
Heat sesame oil in a wide pan.
Add mustard seeds and fenugreek seeds; let them crackle.
Add curry leaves and let them splutter.
Add garlic cloves and sauté until golden brown.
Add the tamarind extract and turmeric powder; simmer for 5 minutes until the raw tamarind smell is gone.
Add the prepared ground mixture and season with salt; mix well.
Simmer the curry for 10-15 minutes, allowing flavors to meld and oil to separate.
Add jaggery powder, mix well, and simmer for another 5 minutes.
Serve hot with steamed rice and side dishes.
Expert advice for the best results
Roast the spices well to enhance the flavor.
Adjust the amount of black pepper according to your spice preference.
Simmer the curry until the oil separates to ensure the flavors are well-integrated.
Everything you need to know before you start
15 mins
The kuzhambu can be made a day ahead and refrigerated. Flavors develop further.
Serve in a traditional bowl with a garnish of fresh curry leaves.
Serve hot with steamed rice.
Serve with side dishes like kootu and poriyal.
Accompanied by vadams or papadums.
The spices in the chai complement the flavors of the kuzhambu.
Discover the story behind this recipe
Kuzhambu is a staple dish in Tamil Nadu cuisine, often prepared for family meals and special occasions.
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